happily appley

Our weekend couldn't have been happier. From marathon bracelet making to sharing our seasonal traditions with good friends. There's nothing that sings more sweetly of fall than a gorgeous day at our favorite orchard (Indian Creek). Perched on a hill, with sweeping views across Cayuga lake, we plucked beauties from 100 year old trees.

The day began with cider donuts and ended with pumpkin picking... and of course in between there were APPLES! A big bushel for sauce, cakes, muffins and crisps.

We brought one of my son's best friends, and they were determined to get home to try making apple cider. Without a press! I tried to tell them it couldn't be done. What was I thinking? They couldn't wait to prove me wrong. One blender and several fine sieves later... we were drinking the finest local cider ever!

baking and stewing

 Walnuts cling to their bare branches... the leaves have all but flown away. It's definitely fall around here. Although the thermometer appears to be confused by the ups and downs of these transitional day, the trees know it's October. 

So does my home: mums and pumpkins outside... baking and souping inside.  I've finally embraced the autumn... bring it on!

Yesterday was a sweet and mellow kind of Sunday, so I pulled out my slow-cooker for the first stew of the season. I tried out this recipe and know it will be on repeat as the days grow cooler. Pumpkin bread was baked (recipe), and as soon as it disappears I'll whip up my grandma's apple cake. 

Oh, that cake! I love that it has become such a favorite for many of you, too! Is your kitchen calling to you also? Here are the things you know I'll be making soon:  

-my grandma's one bowl apple cake 
-mini fall galettes: apple and pear
-apple gingerbread
-pumpkin chipotle flan
-spicy sister stew
-caramelized fall topping
-tapioca pudding 

I'm in the mood for some fresh ideas. If you have a tried and true harvest fave, please share it with all of us in the comments. I'm especially seeking your savory ones...

ginger plum sauce

Thanks so much for your plum recipes last week! I found that the fruit needed to ripen on my counter for a few days, and by then my baking time was limited. The original plan of roasting was the direction I chose, and it produced a perfect batch of caramelized plums. I popped out the pits afterwards and threw the whole batch (skins too) into a food processor with a bit of sugar and some grated ginger zest. Super simple!

This produced something akin to applesauce, but with a lighter and fluffier consistency. I froze some, and the rest has been eaten plain, on yogurt, over oatmeal and topped on ice cream.

Hoping this week will afford some baking time because plum cake seems to be a favorite for so many of you! Can't wait to try it!

plums

Our little plum tree is loaded this year! Luckily I have some help...

My son held the ladder steady, while I picked our first abundant crop of fruit ever. We planted this tree so long ago and have waited for a harvest like this for years...

 But now what to do?! There's at least 5x more still left in on the tree. What shall we make? I've heard roasting them is an easy and wonderful way to process them.

 What's your favorite plum recipe? Please do tell...

fudgsicles!

My favorite month of the year has arrived! Happy July! Happy fudgsicle making! What you say?

Yesterday was the perfect summer day and began with giggling girls who were quite excited to wake up together after a sleepover- and have a special breakfast together. They got so involved in their strawberry topped waffles, that they filled up before their hot chocolate was consumed. At first we discussed putting the cups in the fridge to turn into chilled chocolate milk later in the day... somehow that led to the freezer... and popsicles... or more accurately fudgsicles!!

So good on a hot summer day! They highly recommend it...

Hot chocolate was made with whole milk, unrefined sugar and unsweetened cocoa powder. Our favorite new popsicle molds from Crate & Barrel found here. (Don't listen to the reviews, they're awesome- just run under hot water to release from the mold.)

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the great scape!

 Scapes have arrived on all of our garlic plants! Early basil is close at its heels. This means PESTO! Fiery, garlicky, spring pesto... the kind that knocks your socks off. My children are pretty hardy and both eat it with gusto- so I'm keeping it stocked in the fridge for spreading on crackers, topping pizza, dolloping into soup, or tucking into paninis. So good!

If you're not growing your own, most farmer's markets are overflowing with it this time of year in the northeast.

Toss a few scapes into a food processor with a handful of walnuts, some grated parmesan cheese, a few basil leaves and a generous glog of olive oil. Proportions are loose... because with these simple and perfect ingredients you can't go wrong. Just have some crackers or carrot sticks at your side and taste as you go!

p.s. new post up over at Honoring Hope- click here.

eggs

My little ladies have been busy. We only have three laying hens right now, but that's just enough. My son has a scramble of some sorts almost every day. I love sending him off into the world well-fed. He's grown almost 5 inches in the year that we've kept chickens! I know that he was destined for this growth spurt anyway, but I can't help but grateful for our abundance in eggs.

When I'm just making a meal for myself - breakfast, lunch or dinner... it's a poached or fried egg on a bed of greens in a corn tortilla. Salsa or adobo sauce finishes it. Really- putting an egg anything makes it better!

I've shared lots of egg focused recipes here:
custard
chocolate clouds
pavlovas
chilequiles
deviled
popovers

But I'm always looking for more!  What are some of your favorite egg recipes? They might just make their way into my weekend cooking...

full cup

Two arrivals over the weekend ensured that my mornings now begin with excitement and a bit more of my favorite word (hope). I am a coffee lover. I like it strong and dark. I have had times in my life when I've gone without, but for the most part- it's a daily pleasure. I learned how to make a cappuccino before I even knew how to brew coffee. I worked at a cafe during college and made espresso on a big vintage machine something like this one. I was a barista long before that term became popular in the US. It's been a while, but this weekend I felt like I donned my old espresso making cap.

 My mother had just gotten a Bialetti at a garage sale (of course!), and couldn't stop going on about it. I decided to order one for myself in time for the weekend. And because magic and a bit of serendipity go hand in hand, I received a mysterious surprise on my doorstep- simultaneously! A box from Melissa arrived, as well. Melissa is one of my favorite potters, a dear friend and one of my first flickr buddies from way back. In that box was this note, wrapped around none other than what has become my new espresso cup! And yes, "a tangible reminder." Sigh.

Did she know?! Of course not, but that's how my days spin around here. It couldn't have been planned any better, and the fact that it wasn't at all makes me even more certain that life will never stop having potential for wonder! And that Bialetti? So, so good!!

As you can see, the quote is from my favorite Emily Dickinson poem that is the foundation of my other blog Honoring Hope. Melissa- you couldn't be more sensitive and generous... and this beautiful vessel  couldn't be more loved! Thank you. If you are in need of your own hope cup, you're in luck- I spy more in her shop right here. 

And today's new HH post, "river flowing", was appropriately written while sipping from it. You can read it here. 

chocolate clouds

I'm stopping in to entice you to do a little baking this weekend. On Monday I shared how much we love our chocolate pudding. Here's what we make with the remaining 4 egg whites: Aunt Amy's Chocolate Clouds- little meringues.

I'm not sure how to photograph these heavenly cookies to do them justice, so you'll just have to take my word for it... each bite is melt-in-your-mouth-bliss. They're one of my favorites whenever I visit my aunt- from little girl to now. The fact that they're gluten free makes them a bit dangerous these days, but my children ensure sure that not too many end up in my hands.

 Aunt Amy's Chocolate Clouds

Ingredients:

• 4 egg whites
• 2 cups  melted semi-sweet chocolate chips
• 1 teaspoon vinegar
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 1/2 cup chopped walnuts or pecans (optional because my kids think that cookies with nuts in them are ruined) 

Make:

1. Preheat oven to 350 degrees
2. Grease 2 cookies sheets.
3. Beat egg whites until foamy and then add vinegar and salt. Beat until stiff. Add sugar and vanilla.
4. Fold in melted chocolate (and nuts). 
5. Drop by tablespoon on to cookie sheet and bake for 10 minutes.

I know I've been focusing on the desserts here these days, but we've needed all the extra sweetness we can get.  I promise to balance that with a savory recipe next time.

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Don't forget to enter the Frida giveaway by this Sunday and this week's post at Honoring Hope is up if you're following along.

Hope you have a great weekend! 

two lost

Our weekend had a sobering quality. We were surprised by the loss of two hens on Saturday afternoon. Henrietta and Bocky. This is always a possibility, if not probability, with chickens... especially when you're in deep country. After almost a year of letting them roam free 80% of the time, we were feeling invincible. Poor sweet girls. Our valiant and handsome rooster, Guapo, was a bit roughed up, too... I believe he fought hard to protect them. So we're a bit tender as we start this new week together. I'm happy that it's school vacation time... my littlest has experienced a lot of loss this year, but the death of a pet (and they were most definitely pets) is new to her. There have been lots of tears, talks, art... and treats. A little sweet comfort food is always helpful. Homemade chocolate pudding with freshly whipped cream is the perfect soother. We consciously used eggs laid that day to honor their life and give thanks for all of the hope that they brought us during this past year.
I discovered this recipe during the fall, and it's been on repeat ever since. It calls for 4 egg yolks, and since our favorite cookie call for 4 egg whites, they happen in tandem. I'll share that recipe the next time I get a picture of them... they disappear quickly.

Today is a new day, and the tears are dry, but if you have any suggestions for how to help children through this process... they are always very appreciated. I realize it's not quite the same as a dog or cat, but I believe we all would benefit from a conversation around animal losses with children, so thank you.

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chocolate*cupcakes

What could be better? Yesterday was a day that needed a little something special. I had committed to making over 2 dozen cupcakes for a school event, and the timing was perfect. By afternoon, the house smelled heavenly and my daughter and I had so much fun decorating. Piping on the frosting made it extra thrilling, if not messy. I added more milk to the recipe linked below to create a lighter and fluffier consistency that was just right.

 I'm not so big on candy... so you can you imagine how over the moon my little girl was when she saw that I had pink and purple sugary decorations for the top! Must break my own rules some of the time... keeps things exciting.


How do you like my food photography trick for a dark winter afternoon? I ran outside with the plate and let the snow be a natural light reflector!

I'm pretty sure I've linked it before, but just in case... the is the best chocolate/cupcake recipe EVER!  It's the original Hershey's Deep Dark Chocolate Cake that we've been making in my family ever since I was a tiny girl. It's the ultimate birthday cake and makes divine little cupcakes, too. I double the  chocolate buttercream frosting recipe that comes with it and often use Ghiradelli cocoa instead.

I was a professional baker during my college years. This recipe became the foundation for many variations of double and triple layer chocolate cakes. Here are the two simple favorites that sold out instantly:

-Chocolate Raspberry Bliss- In between each layer, spread raspberry preserves on top of the frosting. Top off the entire cake with fresh raspberries.

-Mocha Madness- Add a bit of espresso to taste to the frosting. It's one little step, but completely transforms it something more sophisticated. Decorate with chocolate covered espresso beans.

***Have a sweet day!***

peanut butter chocolate chip cookies

One of the things I've enjoyed about being gluten-free is baking cookies for my children and knowing that I can't eat them. It's been a super way to tame my sweet tooth. So why did I have to learn about this easy peanut butter cookie? No flour! Another gluten free mom shared how-to in passing the other day- I didn't even need to write it down. So easy it was dangerous. Turns out I was one of the last ones on the planet to find out about flourless peanut butter cookies. Are you in the dark, too? There are millions of recipes online with endless variations- some with baking powder or vanilla, others with mixtures of this sugar and that... here's the basic version that we're delighted with:

peanut butter chocolate chip cookies GF

Ingredients:

1 cup peanut butter
3/4 cups cane sugar
1 egg
handful of mini chocolate chips

Make:

Mix everything in a bowl. 

Roll dough into one inch balls.

Flatten on cookie sheet with a fork.

Bake at 350 degrees for 10 minutes or until they look like the picture.

Take them out before they get too dark. You won't think that they're done, but as they cool they firm up to perfection. 

 If I need a cookie fix, now I know the solution is always in my pantry. Not sure that's a good thing!

bring it on!

Muddy soccer games, fall birthday parties, magic shows, pumpkin carving, costume concocting, teen chauffeuring, fire building, and recipe testing... it was a full weekend around here. One of the sweetest parts, literally, was finally putting together a few ingredients that I've been fantasizing about all month... baked apples and pears stuffed with a sweet creme. It turned out better than I could have imagined and I think it's because I used something unexpected at the last minute. I'll be sharing the recipe later today in this month's maya*mail. It's easy and delicious. We're at the beginning of the treat season, and I'm always looking for something not too sugary to balance out the extremes the holiday brings. This is the ticket! 

Now I'm off to batten down the hatches in preparation for some fierce weather due in tonight. Be safe and cozy, friends...

soup days

bricks warming

wood blazing

woolens wrapped

rain drumming steadily on the roof

pot simmering

heady scent of garlic and onions 

filling in the chinks where the chill threatens to come in

soup days have arrived 

I'm not a recipe girl. They definitely get me fired up, but I love nothing more than throwing in what we have and seeing what we get. I do know a bit about portions and spices... that does help. But my soup pot often feels like a cauldron filled with magical surprises. In this way I look for inspiration from ingredients that like to dance together... perhaps unexpectedly... or maybe they're old friends that partner to create a familiar flavor that makes us all sing.... mmmmm yes!

We made an amazing cauliflower chowder with edamame last week that ended up being so good. Let's just say they boogied together in a the most delicious way!

So what are you filling your bowls with these days... any soup plans for the weekend? 

peach salsa

 

 While peaches are still around, I feel that it is my foodie responsibility to share this salsa with you. My mother made it over the weekend, and I could have eaten gallons of it. I showed some restraint, but it would be wonderful eaten with a little spoon as a chilled soup. Just saying...

She followed this recipe loosely and substituted limes for the lemons.  Even writing about it makes me want to pick some more peaches!

 

While looking around the barn for a pretty little something to use as a backdrop for the above photos, I remembered these gorgeous vintage quilt squares that my friend Kimm gave my mom last winter.



Look at those sweet hand stitches. Everything about these begs for some very special honoring. Don't you think?



I schemed up several sewing projects, but I think they're too fragile for everyday use. I could see putting them in a frame and just loving them on display. What do you think? What would you do with such beautiful and fragile quilt squares?

 

And, hey! Let me know if you try the salsa... we can oooh and ahhhh over it together!

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pavlova

I promised a dessert post from last week's barn dinner... it won't win any food photography awards, but please believe me when I say that this dish will make you a champion in the minds of any of your guests. How had I never experienced PAVLOVA before! My mother loves trying new recipes out for crowds... she's super brave. These individual meringue shells were topped with fresh whipped cream, sliced peaches and blueberry syrup. One of our guests didn't eat sugar... lucky me! I ate hers, too. My mother made two extra shells. We polished them off standing at the kitchen sink after everyone had left. Shhhh! That freakin' good!

Google Pavlova recipes... and look for one that uses vinegar, as she did. Here's one that's from my favorite science museum in the world. Tell your kids you have a new science project to whip up... you'll be an instant hero, promise!
extra bonus points: it's a gluten-free dessert dream!

aronia

My new favorite discovery is aronia. Aronia, you ask? I was intrigued by a basket of little black berries at last week's farmer's market. They are more often called chokeberries because eaten out of hand they're extremely astringent. In fact, they feel like a mouthful of sand. I tried them, trust me. However, once cooked or baked they supposedly take on the flavor of cherries... I was told by a local farmer. I couldn't resist, and brought two baskets.
I plucked them from their stems, covered them with water and cooked them until soft. 30 minutes or so. Then, I put them through a food mill. To this juice, I added several cups of cane sugar and let it come to a rolling boil. This gave me a lovely jar of deep, dark syrup that I brought over to the barn for our dinner party.  I also gathered a bottle of vodka and club soda thinking they might mix well together.

   

 

When guests arrived with a bottle of champagne, out came the aronia syrup. Into a glass it went and was topped with bubbly. Oh my, was that tasty and gorgeous. It looked like a blazing sunset caught in a glass! Next came the vodka and soda, and with Rebecca's addition of fresh lemon juice and zest- an overnight sensation was born. I have no idea what to call this gorgeous rosy hued concoction, but it sure is delicious! Look for chokeberries at northeastern farmer's markets now while the season lasts.